—–CRUST—– 1 1/4 c Graham cracker crumbs about
-20 square 1/2 c Chopped toasted pecans
1/4 c Brown sugar, firmly packed
1/4 c Margarine or butter melted
—–FILLING—– 3 pk Cream cheese, softened 8 oz
-each pk 1 c Sugar
2 tb Flour
3 Eggs
1 c Applesauce
1/2 ts Cinnamon
1 Dash or two of nutmeg
—–TOASTED PECAN SAUCE—– 1/2 c Butter or margarine
1 1/4 c Brown sugar, firmly packed
2 tb Light corn syrup
1/2 c Whipping cream
1 c Toasted pecans
Heat oven to 350 degrees. In medium bowl, combine all the crust ingredients; mix well. Press in bottom of 10 inch spring-form pan.
In large bowl, combine cream cheese, sugar, flour; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients; beat until well blended. Pour into crust-lined pan. Bake at 350 degrees for 50-60 minutes or until center is set. Cool. Refrigerate for several hours or overnight. Shortly before serving, carefully remove sides of pan. Top each slice with Toasted Pecan Sauce. Hint: To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking. Toasted Pecan Sauce: Melt butter in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil, boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Makes 2-1/4 cups of sauce. From: Joyce Brophy, Parson’s Technology.